• 급식외식위생학회지
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• 제5권1호
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• pp.30-39
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• 2024

Rice, nuruk, and water are the main ingredients to prepare takju, a traditional Korean liquor. Takju quality varies depending on the type of ingredients and fermentation temperature. In the current study, different combinations of nuruk (SH, JJ) and rice (glutinous rice, non-glutinous rice) were fermented at different temperatures (20, 25℃) and analyzed for quality characteristics over the fermentation period of 10 days. Regardless of the temperature, higher soluble solids (27.1~29%) were measured in the takju prepared with glutinous rice compared to non-glutinous rice. And acidity increased from 0.03% to 1.1% to all takju fermented at both 20 and 25℃, and, higher acidity was measured in the takju prepared with JJ nuruk. The color value of lightness (L) decreased from 57.9 to 23.9. Alcohol content was less than 15.5% in glutinous rice takju and less than 12.3% in non-glutinous rice takju. Total bacteria count (7~8 Log CFU/mL) and lactic acid bacteria count (4~7 Log CFU/mL) increased in different takju. However, the very high yeast count was recorded in takju prepared from SH nuruk compared to takju prepared from JJ nuruk at 0 day of fermentation. A sharp decline (84.92~98.57%) of yeast was observed just after the 1st day of fermentation which gradually reduced to lowest at 4th day of fermentation. No yeast was observed at 6th day fermentation and onwards. These results indicate that the raw materials, especially rice and nuruk, affect the physiochemical properties of takju.

• 한국식품과학회지
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• 제41권6호
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• pp.652-656
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• 2009

탁주를 효과적으로 살균하기 위해서 110가닥의 테프론 튜브와 9개의 자외선(UV) 램프(1,335W)로 구성된 허니컴방식의 UV 살균기를 제작하고 탁주를 순환시켜 살균하여 미생물 살균효과 및 저장 중의 품질변화를 평가하였다. 허니컴방식의 UV 살균기에서 유속 2 L/min에서 4분 동안 탁주를 순환시킨 조건은, 일반세균 및 진균을 2-3 log cycle 감소시키면서 관능적으로 양호한 품질을 얻을 수 있는 최적의 살균조건으로 판단되었다. 이 조건에서 살균 처리한 탁주를 $30^{\circ}C$에서 8일간 저장하면서 pH, 아미노태질소 함량, 환원당 함량, 산도, 그리고 일반세균수 및 진균수의 변화를 측정하였다. pH, 산도, 아미노태 질소 함량은 저장 중에 생탁주와 UV 살균탁주에서 모두 증가하는 경향을 나타낸 반면 환원당 함량은 감소하는 경향을 나타내었다. 또한 생탁주와 UV살균탁주의 L, a, b 값은 저장 중에 매우 유사한 경향을 나타내었다. 저장 중에 UV 살균탁주의 진균은 생육이 억제되었으며 일반세균은 저장 4일째에 생탁주 수준에 도달하였다.

• 한국균학회지
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• 제5권1호
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• pp.21-26
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• 1977

Studies on the brewing of Takju with polished barley was carried out. The results obtained and as follows. 1. Polished barley koji was not available because of low acidit production. 2. No significant differences of Takju quality observed among treatments of polished barley, but barleyflour Takju was remarkably inferior to other materials originated Takju in quality and color. 3. Yield per compressed barley Takju was higher than that of other type of materials. 4. The most desirable enzyme sources ratio in the brewing with polished barley were koji 20-30%, Kokja 2.5%, bunkuk 2% respectively. 5. This results indicates that Takju berwing with polished barley is possible.

• 대한디지털의료영상학회논문지
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• 제13권3호
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• pp.133-137
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• 2011

This research investigated how low dose radiation affected the quality characteristics of Takju. The treatment group were the quality characteristics of control group, Takju treated by radiation of separate 4, 7, 10 Gy and sterilized Takju. We measured pH, titratable acidity, alcohol, brix, total viable cell count, Hunter's color values, sensory characteristic. As a result, We discovered there were minute changes in pH, titratable acidity, alcohol, brix, total viable cell count. Likewise, The color appeared changes on separate radiation dose. In the sensory characteristic, People's preference ranked better than average level according to priority Takju treated by 4, 7, 10 radiation. In conclusion, Low dose radiation had little effect on the quality characteristics of Takju. However, Takju received a favorable review by some people In test of taste such as after taste. So We thought, such as preservation, the research using the radiation should be continually conducted.

• 한국식품영양학회지
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• 제12권4호
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• pp.427-432
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• 1999

Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

• 한국식품영양학회지
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• 제4권2호
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• pp.115-124
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• 1991

In order to improve the quality of Takju, the effect of combined use of Aspergillus oryzae and Aspergillus kawachii in brewing was investigated. The quality of Takju which was brewed by the combined use of Aspergillus oryzae CF7-koji and Aspergillus kawachii CF1-koji in equal amount was better as cmapared with that brewed by existing method using Aspergillus kawachii-koji only as koji. But the good result did not obtained when the koji was made by mixed culture of Aspergillus oryzae CF7 and Aspergillus kawachii CF1.

• 한국식품조리과학회지
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• 제30권6호
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• pp.746-756
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• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• 한국식품저장유통학회지
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• 제24권1호
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• pp.8-12
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• 2017

본 연구에서는 탁주 부산물로 얻어지는 주박을 첨가한 쿠키를 제조하고 5-15% 수준으로 첨가하고 이에 따른 쿠키의 pH, 수분함량, 색도와 조직감, 관능평가를 통하여 품질특성을 조사하였다. 주박 분말의 첨가량을 달리하여 제조한 쿠키 반죽의 pH는 3.04-6.52 수준으로 주박 분말 5% 첨가구에서는 무첨가보다 낮아지고 10% 이상에서는 주박 첨가량이 증가할수록 pH는 높아지는 것으로 나타났다. 쿠키의 수분함량은 주박 5% 첨가 수준은 무첨가와 유의적 차이를 보이지 않으나 10% 이상의 첨가에서는 점차 낮아지는 경향을 보였다. 색도는 주박의 첨가량이 증가하면서 L 값과 b 값은 유의적으로 감소하는 경향을 나타내었으며 a 값은 증가하는 경향을 보였다. 관능평가를 실시한 결과, 주박 분말 10% 첨가구에서 외관과 맛에 대한 기호도가 가장 높은 것으로 평가하였고, 향과 질감 기호도에서는 5%가 가장 높았다(p<0.05). 종합적인 기호도가 가장 높은 것으로 평가한 주박 첨가량은 10%인 것으로 평가하였다.

• 한국미생물·생명공학회지
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• 제18권3호
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• pp.322-325
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• 1990

During transportation and preservation of Takju, alcohol fermentation has continued to produce $C0_2$ from residual sugar and frequently spoiled owing to bacterial contaminants wich produce organic acids. The authors could preserve Takju for more than 50 days at room temperature by pasteurization without any changes of quality. For the optimal condition of pasteurization, fresh Takju was heated at various temperatures and times. D-Value of the Saccharomyces sp. which isolated from Takju collected at seoul area was 19 see at $55^{\circ}C$. Non-spore forming bacterial contaminants, most of which known to cause acid-spoilage, were decreased when heated at $55^{\circ}C$ for 5 min. The optimal pasteurization condition of Takju was at $55^{\circ}C$ for 10 min. Spore forming bacterial contaminants, considered to be EuciiLw sp., were not sterilized after pasteurized at the optimal condition. However, the spore-forming bacteria could not increase any more and also not cause increment of acidity during preservation even at room temperature for 50 days. Reducing sugar was increased during storage of Takju after pasteurization. This suggests that the residual glucoamylase in Takju is still active after pasteurizsation and keep sweet taste.

• 한국식품과학회지
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• 제40권2호
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• pp.194-200
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• 2008

탁주의 소비증대와 저장성 및 품질 증진을 도모하고 기능성 탁주 개발을 위하여 감초(Glycyrrhiza uralensis) 추출물을 탁주에 첨가(0.005%, 0.05%, 0.5%)하여 저장성 및 품질 증진에 미치는 효과를 알아보았다. 탁주에 포함된 효모 등의 미생물은 첨가된 감초 추출물에 의해 저장 기간 중에 크게 변화를 받지 않으나 첨가하는 농도가 높아짐에 따라 약간의 감소현상을 보였다. 산화도는 추출물 첨가 농도가 증가함에 따라 감소되는 경향을 보여 산화방지에도 효과가 있는 것으로 나타났다. 당도는 저장 기간에 따른 유의적 변화를 보이지 않았으나 감초 추출물의 첨가 농도가 높을수록 당도가 높아져 기호성이 높아지는 원인이 되었다. 감초 추출물의 첨가량이 증가할수록 현탁 안정성이 높아져 0.5%첨가 시 저장 전 기간 중 거의 완전하게 유지되었다. 감초 추출물 첨가구의 pH는 무첨가구에 비해 높고 안정하게 유지되었으나, 산도는 초기에 약간 감소하였다가 완만하게 증가하는 경향을 나타내었다. 명도와 황색도는 감초 추출물 0.5% 첨가구에서 높게 나타났으나 그 외의 첨가구에서는 거의 차이가 없었고, 적색도는 무처리구와 감초 추출물 첨가구간의 유의적인 차이가 없었다. 저장 9일차의 관능평가 결과, 감초 추출물 첨가구의 전체적인 기호도가 무처리구에 비해 높게 나타났다. 이상의 결과를 종합해 볼 때, 0.5%의 감초 추출물을 탁주에 첨가할 경우 무첨가구에 비해 최소 3일 이상 저장기간을 연장할 수 있을 것으로 생각되며, 기호성 증진에도 효과가 있으리라 사료된다.